QUINOA, BLACK BEAN, AND CORN SALAD | Central Texas Food Bank
*To cook quinoa, rinse one cup of uncooked quinoa and drain. Place rinsed quinoa in a medium sized pot. Add 1¼ cup water and bring to a boil. Once boiling, lower heat to low, cover quinoa and let...
Ingredients
- 1 15-ounce can of low-sodium black beans, drained and rinsed*
- 2 small avocados, pitted and cut into cubes (about 1 cup)
- 1 15-ounce can low-sodium corn, drained and rinsed
- 1 pint cherry tomatoes, quartered
- 1 cup chopped red onion
- 2 cups cooked quinoa**
- ½ a bunch cilantro or flat-leaf parsley, chopped
- 1 Tablespoon olive oil
- Zest of 1 lime
- Juice of 2 limes
- ½ teaspoon salt
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